Looking for a quick, cheap but satisfying meal or side dish? Look no further my friends, I’ve got the solution for you: $1.99 parmeasan crusted curry roasted potatoes!
These little babies have sat in my pantry since we moved in without a purpose or plan. Until last night. Last night was their culinary debt, in the perfect I-don’t-feel-like-cooking-but-I-will meal.
Ever have those nights? Sure you do, you’re human…. at least I hope so.
I was thinking herbs and the hubs wanted curry… marriage to the rescue! As a team this duo was better together and was complimented so well by the Parmesan dare I call it a trio?
Potatoes are the perfect food for experimentation, test out any melody of flavors on this canvas and you’re sure to yield spectacular results.
Conclusion: Roast some potatoes with curry, herbs and Parmesan or your own spice blend and start savouring.
Happy hump day!
parmesan crusted curry roasted potatoes
3/4 lb. teeny tiny potatoes, halved
1/2-1 tsp curry powder
1/4-1/2 c. grated Parmesan cheese
1/2-1 tsp kosher salt
freshly ground pepper
1/2 tsp garlic powder
1-2 Tbsp extra virgin olive oil
1 Tbsp oregano, chopped
1/2 Tbsp rosemary, chopped
1/2 Tbsp thyme, chopped
Preheat the oven to 425 degrees. Slice all the potatoes in half, lengthwise. Drizzle on the olive oil and use your hands, or a spatula, to coat them evenly. Then add the curry, garlic powder, salt, pepper and herbs. Toss until evenly coated. Baked for at least 20-30 minutes before stirring about in the oven making sure to get all golden brown. Add the Parmesan and bake for an extra 10 minutes, for a total of about 40-45 minutes.